This recipe grew out of one I found at Cookie and Kate’s.  I started with their basic recipe and tweaked it along the way.

I’ll give you the recipe including the part where you roll the filling into the corn tortillas. But there’s a lower-carb alternative that we’ve been enjoying too. Make the filling mixture, put it in a casserole dish and bake it as you would the rolled enchiladas. As much as I’m loving this delicious but healthy vegan eating, I’m trying to limit my carb intake. I’d like to lose some weight along with the cholesterol that’s been dropping since I cut most non-plant based foods from my diet.

Regardless, follow the recipe, put your own unique spin on it and enjoy. Feel free to leave your experience, adjustments, thoughts in the comments below,..



2-3 medium sweet potatoes

1 can (15 ounces) black beans — rinsed and drained

1-2 cups sliced mushrooms

1 diced tomato

4-8 ounces vegan cheese (I like using the mozzarella, but cheddar works too. I like the Daiya and Whole Foods’ 365 brands. You can also make your own! I’ll add my vegan mozzarella recipe to the site in the near future too

2-3 cloves garlic – chopped or minced

2 tablespoons lime juice

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

ground black pepper to taste

10 corn tortillas




  1. Preheat the over to 400 degrees, and prepare a 9 x 13 baking dish
  2. Slice the sweet potatoes lengthwise, coat with olive oil and bake 30-35 minutes or until tender
  3. In a mixing bowl, combine the beans, mushrooms, tomatoes, 4 oz of cheese, garlic, lime juice and seasonings & spices. Once they’re cooked, scoop out the potatoes with a spoon, mash lightly and mix with the other ingredients in the bowl.
  4. Spoon a layer of salsa to cover the bottom of the baking dish
  5. Warm the tortillas either in a skillet or in the microwave. (A warmed up corn tortilla will wrap more easily than, less likely to break or tear).
  6. Spread about 1/2 cup of filling down the center of each tortilla. Wrap both sides over the filling and place in the baking dish.
  7. Top the assembled 10 enchiladas with more salsa and cheese.
  8. Bake for around 30 minutes.


Let us know if you tried this recipe and what, if any, changes you made in the comments below.

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